This Peach Dump Cake recipe is an easy 3 ingredient dessert that is a great end to any casual meal.
Course Dessert
Cuisine American
Keyword peach cobbler dump cake, peach dump cake
Prep Time 5 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour
Servings 9
Calories 376kcal
Author Robin Gagnon
Cost $5
Equipment
9x13 baking dish
cooking spray or Crisco to coat baking dish
Ingredients
29ozcan of peaches in heavy syrupor peach pie filling
15ozbox yellow cake mix
¾cupbutter1 ½ sticks of butter
Instructions
Preheat oven to 350 degrees F (180°C). Then cut the butter into chunks and melt. Use the microwave in 30 second intervals, or melt in a small pan over low-medium heat.
Coat your baking dish with non-stick cooking spray or grease the dish.
Dump in your canned peaches.
Sprinkle the dry cake mix over the top of the peaches. Spread out.
Drizzle the melted butter over the top of the cake mix layer. Try and get as much surface as you can, without getting too fussy.
Bake for 55 minutes to 60 minutes. The edges will be golden brown. The fruit bubbles up and cooks the dry mix from the bottom up, while the melted butter works it's way down.
Cool the peach dump cake for about 10 minutes to serve warm or cool to room temperature. Top with vanilla ice cream or whipped cream.
Video
Notes
Peach Dump Cake with frozen or fresh peaches
To use Fresh Sliced Peaches: peel pit and slice 5-6 ripe peaches and toss with ¼ cup of brown sugar (add cinnamon if you like) Baking time will be longer.
To Use Frozen Peaches: Same as fresh.
Cold Butter Method: thinly slice butter into pats and and arrange covering the entire dump cake rather than melting and pouring. Crock Pot: If you prefer to make the dump cake recipe in a slow cooker, cook on high for 2 hours or low for 4 hours.